Quinoa Salad With Roasted Spring Vegetables

Spring is the perfect time to enjoy fresh, vibrant meals that feel both light and satisfying. This Quinoa Salad with Roasted Spring Vegetables brings together nutty, fluffy quinoa and colorful, caramelized veggies for a combination that’s as beautiful on the plate as it is on the taste buds. It’s a meal that celebrates the season’s bounty, turning simple ingredients into a dish you’ll want to make again and again.

What makes this salad stand out is how the roasted vegetables transform. As they bake, their natural sweetness intensifies, adding depth and warmth to every bite. When paired with perfectly cooked quinoa, the salad has a wonderful texture—soft yet hearty, with a satisfying bite in every forkful. This isn’t just another side dish; it’s a complete, nourishing meal that can be enjoyed for lunch, dinner, or even as a hearty snack.

One of the best things about this recipe is how easy it is to make. Even if you’re not used to cooking with quinoa or roasting vegetables, the process is straightforward and forgiving. The ingredients are flexible too—swap in your favorite spring vegetables or whatever you have on hand, and you’ll still end up with a vibrant, flavorful salad. It’s the kind of recipe that adapts to your kitchen and your taste.

I love keeping this quinoa salad on hand for busy days. It stores beautifully in the fridge, making it perfect for meal prep or last-minute lunches. Plus, it’s a great way to get a serving of vegetables in every meal, all while enjoying a dish that feels fresh, nourishing, and satisfying. If you’re ready to try a salad that’s as tasty as it is wholesome, this roasted veggies and quinoa creation might just become your new favorite.

Why You’ll Love It

• Bursting with seasonal flavors: The combination of roasted spring vegetables and quinoa creates a colorful, flavorful salad that feels fresh and vibrant with every bite. Each forkful is a little celebration of the season.
• Nutritious and satisfying: Packed with protein from quinoa and vitamins from the vegetables, this salad keeps you full and energized without weighing you down. It’s the kind of meal that leaves you feeling good inside and out.
• Versatile for any occasion: Serve it warm straight from the oven for a comforting dinner, or chill it for a refreshing lunch or picnic dish. It adapts beautifully to whatever you need.
• Quick and easy to make: Even on busy days, this recipe comes together smoothly. Roasting the veggies brings out so much flavor without requiring constant attention, making it an effortless way to enjoy a wholesome meal.
• Perfect for meal prep: This salad keeps well in the fridge and tastes even better the next day. Prepare a batch at the start of the week for grab-and-go lunches that never feel boring.

Ingredient List

For the Salad

• 1 cup quinoa (uncooked)
• 2 cups water or vegetable broth
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup asparagus tips
• 1 small red onion, cut into wedges
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Dressing

• 3 tablespoons olive oil
• 1 tablespoon lemon juice (freshly squeezed)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 garlic clove, minced
• Salt and pepper, to taste
• Fresh herbs (optional: parsley, basil, or chives)

Ingredient Notes

• Quinoa: I always use tri-color quinoa—it adds a beautiful mix of colors and a slightly nuttier flavor. Don’t skip rinsing it first! It makes a big difference in texture.
• Vegetables: Feel free to swap in whatever spring veggies you love. I always add asparagus because it roasts perfectly and adds a nice crunch.
• Olive oil: Use a good quality extra virgin olive oil for the dressing—it really elevates the flavor.
• Lemon juice: Freshly squeezed is always better than bottled. It brightens up the salad beautifully.
• Honey or maple syrup: Just a touch balances the roasted veggies’ natural sweetness.

Kitchen Equipment Needed

• Medium saucepan: For cooking the quinoa perfectly; I love using a non-stick one to avoid sticking.
• Baking sheet: To roast the vegetables evenly; a rimmed sheet works best.
• Mixing bowl: For tossing the roasted veggies and quinoa together.
• Whisk or fork: To mix the dressing smoothly—I usually just use a small whisk.
• Cutting board & sharp knife: Essential for chopping all the colorful veggies quickly and safely.
• Measuring cups & spoons: For accurate ingredients—it keeps the salad balanced every time.

Instructions

1. Cook the Quinoa

• Rinse 1 cup of quinoa under cold water in a fine-mesh strainer. This removes any bitterness.
• In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth.
• Bring to a boil over medium-high heat, then reduce the heat to low and cover with a lid.
• Let it simmer for about 15 minutes until all the liquid is absorbed.
• Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before using.

Pro tip: Fluffing the quinoa gently prevents it from becoming mushy and keeps each grain light and separate.

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2. Prepare the Vegetables

• Preheat your oven to 425°F (220°C).
• Chop zucchini, red and yellow bell peppers, asparagus tips, and red onion into bite-sized pieces. Halve the cherry tomatoes.
• Spread all the vegetables on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper.
• Toss everything gently so the veggies are evenly coated with oil.

Pro tip: Don’t overcrowd the pan—roasting in a single layer ensures caramelization instead of steaming.

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3. Roast the Vegetables

• Place the baking sheet in the preheated oven.
• Roast for 20–25 minutes, stirring halfway through, until vegetables are tender and slightly browned.
• Remove from oven and let them cool slightly while you prepare the dressing.

Pro tip: Keep an eye on the cherry tomatoes—they cook faster than other vegetables and can burst if overcooked.

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4. Make the Dressing

• In a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, and 1 minced garlic clove.
• Season with a pinch of salt and pepper. Taste and adjust for brightness or sweetness as needed.
• Add chopped fresh herbs if desired for extra flavor.

Pro tip: Whisk continuously to emulsify the dressing and prevent separation—this makes it silky and smooth.

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5. Assemble the Salad

• In a large mixing bowl, combine the cooked quinoa and roasted vegetables.
• Drizzle the dressing over the top and toss gently to coat evenly.
• Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.

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6. Serve & Enjoy

• Serve warm right from the bowl, or chill for a refreshing cold salad.
• Optional: garnish with a sprinkle of fresh herbs, a few toasted nuts, or a light sprinkle of feta cheese.

Tips and Tricks for Success

• Rinse quinoa thoroughly: This removes the natural coating called saponin, which can taste bitter.
• Roast vegetables in a single layer: Avoid overcrowding so they caramelize instead of steaming.
• Cut veggies uniformly: This ensures even cooking and makes the salad look prettier.
• Fluff quinoa gently: Use a fork, not a spoon, to keep the grains light and separate.
• Toss salad just before serving: This keeps the roasted veggies from getting soggy and preserves their flavor.
• Taste and adjust: Don’t be afraid to add a little extra lemon or seasoning—it brightens the flavors beautifully.

Ingredient Substitutions and Variations

• Quinoa: Swap with farro, couscous, or brown rice if preferred.
• Vegetables: Use spring favorites like carrots, peas, or broccoli. Seasonal changes make this salad adaptable year-round.
• Dressing: Substitute lemon juice with balsamic vinegar or lime juice for a different flavor profile.
• Protein boost: Add grilled chicken, shrimp, or chickpeas for a heartier meal.
• Cheese (optional): Feta, goat cheese, or parmesan add a creamy, tangy touch.
• Nuts & seeds: Toasted almonds, pine nuts, or sunflower seeds add crunch and extra flavor.

Serving Suggestions

• I love serving this quinoa salad with a side of warm, crusty bread—it’s perfect for scooping up the roasted veggies and dressing.
• Pair it with grilled salmon or chicken for a complete, protein-packed dinner that feels light yet satisfying.
• Serve chilled as a refreshing lunch with a wedge of lemon for extra brightness.
• Top with a sprinkle of toasted nuts or seeds for a crunchy texture contrast—it adds a fun twist to every bite.
• Add a dollop of creamy hummus or a light drizzle of yogurt-based sauce when serving—it makes the salad feel extra special.

Storage and Reheating Instructions

• Store in an airtight container in the fridge for up to 4 days.
• Keep the dressing separate if you want the salad to stay fresh longer; toss just before serving.
• Reheat gently in the microwave or on the stovetop if you prefer it warm—just a minute or two is enough.
• Chill before serving for a refreshing, cold salad option—it tastes even better the next day.
• Freeze only the quinoa (without the roasted vegetables or dressing) if needed; roasted veggies can lose texture when frozen.

Frequently Asked Questions

Can I make this salad ahead of time?

Absolutely! You can prepare the quinoa and roast the vegetables a day in advance. Keep the dressing separate and toss everything together just before serving for the freshest flavor.

Can I use frozen vegetables instead of fresh?

Yes! Frozen veggies work well—just roast them a little longer to remove excess moisture. They’re a great shortcut when fresh spring vegetables aren’t available.

How can I make this salad vegan?

This salad is naturally vegan if you stick to olive oil, lemon, and honey alternatives like maple syrup. Skip any cheese or creamy toppings to keep it fully plant-based.

What other grains can I use instead of quinoa?

You can swap quinoa for couscous, farro, or brown rice. Each will give a slightly different texture but still pair beautifully with roasted veggies.

Can I add protein to make it more filling?

Definitely! Grilled chicken, shrimp, chickpeas, or even a soft-boiled egg make this salad a hearty, complete meal.

How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days. If possible, keep the dressing separate to maintain the texture of the roasted veggies and quinoa.

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Did you try this Quinoa Salad with Roasted Spring Vegetables? Let me know in the comments how it turned out—I’d love to hear your tweaks, favorite veggie swaps, or any tips you discovered while making it!